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Ingredients

• 24   asparagus spears
• 6 ounces  thinly sliced Spanish mountain cured ham or prosciutto
• 12   cured black olives or black olives in brine, pitted and chopped
• 2 cloves  garlic, minced
• 1 teaspoon  capers
• 1 teaspoon  olive oil
• 1/4 teaspoon  sherry vinegar or wine vinegar
• 24   basil leaves
• 3/4 cup  roasted red sweet peppers, cut into thin strips (about 48)

Description

To Simplify Preparation, Replace The Homemade Olive Paste With Purchased Tapenade For These Appetizers.

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